ES2129332A1 - Procedimiento para prediccion de texturas y defectos en la fabricacionde jamones curados y/o cocidos. - Google Patents

Procedimiento para prediccion de texturas y defectos en la fabricacionde jamones curados y/o cocidos.

Info

Publication number
ES2129332A1
ES2129332A1 ES09601736A ES9601736A ES2129332A1 ES 2129332 A1 ES2129332 A1 ES 2129332A1 ES 09601736 A ES09601736 A ES 09601736A ES 9601736 A ES9601736 A ES 9601736A ES 2129332 A1 ES2129332 A1 ES 2129332A1
Authority
ES
Spain
Prior art keywords
textures
prediction
cured
defects
manufacture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES09601736A
Other languages
English (en)
Other versions
ES2129332B1 (es
Inventor
Vilardell Fidel Toldra
Rosell Cristina Molina
Duran Jose Flores
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Consejo Superior de Investigaciones Científicas
Original Assignee
Consejo Superior de Investigaciones Científicas
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Consejo Superior de Investigaciones Científicas filed Critical Consejo Superior de Investigaciones Científicas
Priority to ES009601736A priority Critical patent/ES2129332B1/es
Publication of ES2129332A1 publication Critical patent/ES2129332A1/es
Application granted granted Critical
Publication of ES2129332B1 publication Critical patent/ES2129332B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedimiento para predicción de texturas y defectos en la fabricación de jamones curados y/o cocidos. El procedimiento de la presente patente está basado en la determinación de actividades enzimáticas endoproteolíticas, realizándose en las etapas siguientes: preparación de un extracto muscular, preparación de sustratos e inhibidores específicos y medida de las actividades enzimáticas con detección colorimétrica o fluorescente. Su uso es para desarrollar kits rápidos para aplicarlos en el sector industrial cárnico.
ES009601736A 1996-08-02 1996-08-02 Procedimiento para prediccion de texturas y defectos en la fabricacion de jamones curados y/o cocidos. Expired - Fee Related ES2129332B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009601736A ES2129332B1 (es) 1996-08-02 1996-08-02 Procedimiento para prediccion de texturas y defectos en la fabricacion de jamones curados y/o cocidos.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009601736A ES2129332B1 (es) 1996-08-02 1996-08-02 Procedimiento para prediccion de texturas y defectos en la fabricacion de jamones curados y/o cocidos.

Publications (2)

Publication Number Publication Date
ES2129332A1 true ES2129332A1 (es) 1999-06-01
ES2129332B1 ES2129332B1 (es) 2000-04-01

Family

ID=8295737

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009601736A Expired - Fee Related ES2129332B1 (es) 1996-08-02 1996-08-02 Procedimiento para prediccion de texturas y defectos en la fabricacion de jamones curados y/o cocidos.

Country Status (1)

Country Link
ES (1) ES2129332B1 (es)

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
PAROLARI, G. et al.: "Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture", Meat. Sci. (1994), Vol. 38 (1), paginas 117-122 *
PARREÑO, M. et al.: "Development of cathepsin B, L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham", Food Chem. (1993), Volume Date 1994, 49 (1), paginas 15-21 *
ROSELL, C. et al.: "Effect of curing agents on m-calpain activity throughout the curing process", Z. Lebensm.-Unters. Forsch. (1996), Vol. 203 (4), paginas 320-325 *
SARRAGA, C. et al.: "Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light Large White pigs", J. Sci. Food Agric. (1993), Vol. 62 (1), paginas 71-75 *
TOLDRA, F. et al.: "Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs", J. Sci. Food Agric. (1996), Vol. 71 (1), paginas 124-128 *

Also Published As

Publication number Publication date
ES2129332B1 (es) 2000-04-01

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